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Egg "Muffins" To Go - CORE!
Servings | 8
Ingredients
5 eggs (or egg beater equivalent)
1/3 cup salsa (or to taste)(or 1/3 cup Rotel tomatoes, drained)
1/3 cup non-fat cheddar cheese (or to taste)
splash of non-fat milk (about 2 Tbsp.)
salt & pepper to taste
cooking spray
Instructions
Heat oven to 350. In a bowl, beat the eggs. Next add the rest of the ingredients and stir to combine. Coat a muffin tin with cooking spray and evenly distribute the egg mixture (will fill about 8 depending on size). Bake for approx. 30 min. and then test with a toothpick. If the toothpick doesn't wiggle around, they are done; if not, put them back in for 5-10 more minutes. Take them out of the oven, let them cool, and then refrigerate. Microwave them about 15 seconds, or eat cold. Enjoy!
Special Notes
You can change this and add whatever you want, green chiles, green peppers, onions, mushrooms, you-name-it!!
Enjoy!!
Servings | 8
Ingredients
5 eggs (or egg beater equivalent)
1/3 cup salsa (or to taste)(or 1/3 cup Rotel tomatoes, drained)
1/3 cup non-fat cheddar cheese (or to taste)
splash of non-fat milk (about 2 Tbsp.)
salt & pepper to taste
cooking spray
Instructions
Heat oven to 350. In a bowl, beat the eggs. Next add the rest of the ingredients and stir to combine. Coat a muffin tin with cooking spray and evenly distribute the egg mixture (will fill about 8 depending on size). Bake for approx. 30 min. and then test with a toothpick. If the toothpick doesn't wiggle around, they are done; if not, put them back in for 5-10 more minutes. Take them out of the oven, let them cool, and then refrigerate. Microwave them about 15 seconds, or eat cold. Enjoy!
Special Notes
You can change this and add whatever you want, green chiles, green peppers, onions, mushrooms, you-name-it!!
Enjoy!!
